Fizz (cocktail)

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TypeCocktail family
Alcohol common in this class of cocktail
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TypeCocktail family
Alcohol common in this class of cocktail

A Fizz is a mixed drink variation on the older Sours family of cocktail. Its defining features are an acidic juice (such as lemon or lime) and carbonated water.


The first printed reference to "fiz" is in the 1887 edition of Jerry Thomas' Bartender's Guide, which contains six such recipes. The Fizz became widely popular in America between 1900 and the 1940s. Known as a hometown specialty of New Orleans, the Gin Fizz was so popular that bars would employ teams of bartenders that would take turns shaking the drinks. Demand for fizzes went international at least as early as 1950, as evidenced by its inclusion in the French cookbook L'Art Culinaire Francais published that year.[1]

Gin Fizz[edit]

Gin Fizz
IBA Official Cocktail
Primary alcohol by volume
ServedOn the rocks; poured over ice
Standard drinkware
Highball Glass (Tumbler).svg
Highball glass
IBA specified ingredients*

A Gin Fizz is the best-known cocktail in the Fizz family. A Gin Fizz contains gin, lemon juice, sugar, and carbonated water, served in a tumbler with two ice cubes.[2] The drink is similar to a Tom Collins, with a possible distinction being a Tom Collins historically used "Old Tom Gin" (a slightely sweeter precursor to London Dry Gin), whereas the kind of gin historically used in a Gin Fizz is unknown.[3]

Simple variations on the gin fizz are

Ramos Gin Fizz[edit]

Ramos Fizz
IBA Official Cocktail
Ramos Gin Fizz at the Sazerac Bar, Roosevelt Hotel, New Orleans
Primary alcohol by volume
ServedStraight up; without ice
Standard drinkware
Collins Glass.gif
Collins glass
IBA specified ingredients*
  • 4.5cl gin
  • 1.5 lime juice
  • 1.5 fresh lemon juice
  • 1.5cl simple syrup
  • 6cl cream
  • 1 egg white
  • 3 dashes Orange flower water
  • 2 drops Vanilla extract
  • Soda water
NotesPour all ingredients except soda in a mixing glass, dry shake (no ice) for two minutes, add ice and hard shake for another minute.

Strain into a highball glass without ice, top with soda.

A Ramos gin fizz (also known as a Ramos fizz or New Orleans fizz) contains gin, lemon juice, lime juice, egg white, sugar, cream, orange flower water, and soda water. It is served in a large non-tapered 12 to 14 ounce Collins glass.

The orange flower water and egg significantly affect the flavor and texture of a Ramos, compared to a regular Gin Fizz. Key to making this egg cocktail is to dissolve the sugar before adding ice; the sugar acts as an emulsifier, and it and the alcohol 'cook' the egg white.[4] Many modern bartenders prefer using powdered egg white to eliminate the possible health risks associated with raw eggs.

Henry C. Ramos invented the Ramos gin fizz in 1888 at his bar, the Imperial Cabinet Saloon on Gravier Street, New Orleans, Louisiana. It was originally called the New Orleans Fizz, and is one of the city's most famous cocktails. Before Prohibition, the drink's popularity and exceptionally long 12-minute mixing time[5] had over 20 bartenders working at the Imperial at once making nothing but the Ramos Gin Fizz - and still struggling to keep up with demand. During the carnival of 1915, 32 staff were on at once, just to shake the drink.

The Roosevelt Hotel in New Orleans also popularized the drink, abetted by governor Huey Long's fondness for it. In July 1935, Long brought a bartender named Sam Guarino from the Roosevelt Hotel to the New Yorker Hotel in New York City to teach its staff how to make the drink so he could have it whenever he was there. The Museum of the American Cocktail has newsreel footage of this event. The Roosevelt Hotel group trademarked the drink name in 1935 and still makes it today.

Sloe Gin Fizz[edit]

Sloe Gin Fizz

A traditional Sloe Gin Fizz contains sloe gin (a blackthorn plum flavored spirit), lemon juice, sugar, egg white, and carbonated water. A popular alternative eliminates the egg white.[6]

Uncommon variations[edit]

In popular culture[edit]

See also[edit]



External links[edit]